There are so many different kinds of squash available at the supermarket this time of year and a variety of recipes to choose from. Check back next week for another recipe using a different kind of squash.

Roasted Butternut Squash and Shallot Soup

Yields 6 servings (1 serving = 2/3 cup of soup and 1 tsp of chives)

Courtesy of Cooking Light, November 2008.

Ingredients

• 4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 4 large shallots, peeled and halved
• 1 (1/2-inch) piece peeled fresh ginger, thinly sliced
• 2 1/2 cups fat-free, less-sodium chicken broth or vegetable stock
• 2 tablespoons (1-inch) slices fresh chives
• Cracked black pepper (optional)

Preparation

1. Preheat oven to 375°.

2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.

3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.  Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.

Nutrition Information

112calories/serving

Calories from fat 20%

3.3 g of protein

3.6g of fiber